Creamy Fettuccine with Brussels Sprouts & Mushrooms

Creamy Fettuccine with Brussels Sprouts & Mushrooms

38 Reviews
From: EatingWell Magazine, September/October 2009

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
  • 4 cups thinly sliced Brussels sprouts
  • 1 tablespoon minced garlic
  • ½ cup dry sherry (see Note), or 2 tablespoons sherry vinegar
  • 2 cups low-fat milk
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup finely shredded Asiago cheese, plus more for garnish


  • Active

  • Ready In

  1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
  3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
  • Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 384 calories; 10 g fat(4 g sat); 10 g fiber; 56 g carbohydrates; 18 g protein; 82 mcg folate; 21 mg cholesterol; 8 g sugars; 0 g added sugars; 812 IU vitamin A; 45 mg vitamin C; 288 mg calcium; 3 mg iron; 431 mg sodium; 597 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Calcium (29% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1 high fat meat, ½ fat

Reviews 38

October 23, 2018
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By: tremortoo
Trying to follow the DASH diet. I adapted this to a one pot InstantPot meal. A delicious, hearty meatless meal. I used a 3 quart model and made half the recipe. First, I put the EVOO in the pot on Sauté. Prepped the sprouts and mushrooms and put them in the pot, stirring occasionally while they reduced in volume. Then added the garlic and sherry. I didn’t have regular milk so I used Almond milk. Since I was putting the noodles in dry, I kept the liquid at 2 cups. I added the pasta and made sure it was submerged. Canceled the sauté feature and Put the lid on and adjusted the vent to steam. Pressed manual ( or pressure Cook) to half the pasta time. When the time was up. I quick released and added the flour, salt and pepper and pressed cancel, then sauté. I let it get slightly thick, then added the cheese. Excellent.
November 02, 2017
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By: Andy Dowdle
This had absolutely no flavor. Very disappointed.
September 27, 2017
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By: Nicole
Not for me. The sauce wasn't like actual pasta sauce. More like this gummy texture. I followed this recipe exactly. Pretty disappointing
April 05, 2017
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By: JenErick
I combined this recipe with a few additional veggies and a vegan version of the sauce. Was soooo great, that I had to share! Follow EW's instructions with the veggies, except halve the amount of mushrooms and brussels and add one small chopped yellow squash and one chopped red pepper. Make the following sauce in a separate saucepan, then combine everything at the end. Top with a few shakes of nutritional yeast and a dash of hot sauce, and you have a delicious dairy-free dish! Creamy garlic sauce: In saucepan, saute 6 cloves minced garlic with one small chopped shallot in 2 tbsp olive oil, until softened. Season with s&p. In small bowl, whisk 3 tbsp. flour with 1/2 c. veg broth. Add the flour mixture to the garlic and shallots and whisk away. Immediately add 2 cups unsweetened almond milk, whisking as you pour. Simmer on low heat until the sauce thickens, around 8 minutes. Add to the cooked pasta and veggies. YUM.
March 02, 2017
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By: Sunshine
Used fresh homemade pasta, soooo good (and it's easier than you might think). Halved the recipe, used 10 oz sliced baby Bella's, which is about twice as much as the recipe calls for. For 2c sliced brusprouts, you only need about 4-5 med-large sprouts, this would have been nice to know before I went shopping :-/ Easy/quick recipe but don't overestimate your multitasking skills. Prep/measure and set out everything first (while the pasta is cooking or before), and save a bit of pasta water in case your sauce thickens too much. Agree with other reviewers, great base recipe that can be changed up to suit your tastes or what's on hand.
February 02, 2016
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By: EatingWell User
Used only brussel sprouts and 2% milk I only had brussel sprouts and 2% milk (no mushrooms were used). I also used Trader Joe's brand, red wine vinegar since I had on hand, and it turned out really great! Even my husband (the chef of the family) loved it. I used more salt than I usually would like, but this was a hit. I also did not use all-purpose flour, which would have thickened the sauce, but it turned out great anyway. Definitely a weekday dinner and leftovers idea. Pros: So Good! Cons: Not really sauce like
March 01, 2015
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By: EatingWell User
wonderful base Great base. I added more garlic, pepper and salt. Included some fresh rosemary. I used the parmesan cheese I already had rather than buy Santiago. I never would've thought to use Brussels sprouts and mushrooms but I have to say it was a delicious combo and a delicious meal. I served it with grilled lemon rosemary asparagus. Yummy! Pros: easy, healthy Cons: needs more seasoning
September 14, 2014
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By: EatingWell User
my 15 year old ate 3 bowls - added panchetta first i browned pancetta first then started the recipe - omitted adding salt due to this. used baby portabella mushrooms instead. use 1/4 cup broth to help cook the sprouts. i cannot explain why is soooo good. amazing flavor! Pros: easy Cons: none
June 20, 2014
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By: EatingWell User
Not for me The mushrooms and Brussels sprouts did not taste good together for me. Couldn't do it. Turned out nice, but didn't like the flavor. Pros: NULL Cons: NULL
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